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I make a lot of regular SkeeterPee and half the time I get a great end product and the other half I get a drinkable product but it comes with a metallic after-taste. That's the only way I can describe it. I'm not using metal other than cooking the sugar at the end to add to the carboy in a...

I've got a pressured tank question with a wine makers twist. My 'adult lemonade' as I like to call it (SkeeterPee) seems to be a big hit and I rather enjoy it myself in beer bottles. I got this crazy idea to do a carbonated version of this to see if the end product would be like a bubbly...

A bit ago I tried a 32oz can of sweet cherry and one of tart cherry together in a batch, and followed the Dragons Blood recipe. The end product came out looking great, a very slight cherry flavor to the profile but it's thin, like drinking lightly flavored water. It goes over the tongue and...

Has anyone tried the Brewsy wine or cider kit? Reading their site there's nothing spectacular which stands out about 'how' they are doing these kits. They list all their ingredients and they are standard things like yeast, “micronutrients”, bentonite, pectic enzyme, potassium bicarbonate and...

I'll readily admit I'm not great at math and I searched a couple threads on this and got lost. So any help would be appreciated. I made a batch of SkeeterPee that came out at 10.5%ABV. SG 1.070 / FG .990 = 10.5% I racked off just shy of three gallons, added 30oz of a strawberry daiquiri mix...

I've tried the search function to no avail on this one. What member uses 190 to fortify their SP in addition to the use of 12oz flavor concentrates? I'd like to try that approach with this most current batch that hit SG.990 this evening. How do I go about this on a six gallon batch that's...

My lady friend has done a couple batches of Mustang grapes and has had mixed results between a sweet vinegar and a pretty tasting nice red. She's also using a handwritten recipe where the grapes sit in a crock/sugar water and pretty much left alone. Well this weekend she kicked off a six...

I was cleaning out a closet at work and came across a case of "Cotton Candy Floss Sugar - Bubble Gum Flavor" and thought to myself Hmmmmmm.......... :-) So I'm sitting here with 19.5lbs of this sugar wondering if I should just go ahead and give it a try. Lemon-Bubble Gum. My approach would...

Never done a "juice bucket" until a several weeks ago when I received a 6.5gal Malbec and 6.5 Pino Noir out of California from my LBS. All I had to do was remove the lid, stir 1x/day and let it do it's thing. Initial SG readings were recorded. I've done an initial racking from the plastic PF...

Did they quit making this one? I haven't been able to find it for several months now and I'd really like to match the one I currently have. Seville p/n: SHE16473ZB

So I make a lot of DragonsBlood and SkeeterPee. As in I pretty much always have something going all the time. So far, very little of it gets put away for any length of time, and most winds up going out the door to friends and family who all love it. I think that's why I enjoy making it so...

I visited a local winery this past weekend and spoke with the owner about their peach wines. He was willing to talk to me/confirm some things (held his yeast variety close to the vest) and talk about his sweetness benchmark. He referred to "...a residual sugar content of 6% is where he...

Been searching a bunch of threads here and Jack Keller's site, and had a question regarding addition of tannin. I want to scale Kellers recipe up to 5 or six gallons and reading here on the forum, looks like 1tsp/gallon of tannin whereas Keller doesn't mention it. So I was thinking along the...

I'm dumbfounded at this batch.... I'm 46 hours since tossing the SP lemonade 'stock' into a just-finished-strawberry-dragons-blood-yeast-slurry and it's sitting at 1.010 tonight. Less than 48 hours from 'yeast pitch' to this point. The strawberry DB was using EC-1118. I mixed the lemonade...

I've run a dozen or more batches of wine, Dragon's Blood and SkeeterPee through my 60L Speidel, but this batch of strawberry is 'different' smelling. It smells like plastic and I wonder if I ruined the batch or the vessel. Searched/read a couple threads on plastic smells and nothing seemed...

I've ordered 16oz of dried whole Hibiscus leaves which should be here in a day or so. I found Jack Keller's recipe fairly straight forward but had some questions on scaling up his 1gal version to a 5gal batch. Here's his 1gal: Hibiscus Flower Wine 1-2 oz dried hibiscus flowers 2 lbs sugar 7...

I've made my first batch of SkeeterPee named GSB for "Generic Summer Beverage" and it's a hit! Not having any yeast slurry from a prior batch, I just tossed some EC1118 at it and I have to say, the stuff really is good. I did a double batch for my first one and most is gone already. Boo...

Now what? When I checked SG this evening, in my hydrometer tube I noted .992 and could see little itty bitty bubbles breaking the surface still. I'm guessing it's still fermenting. Do I let it run it's course or should I re-rack/de-gas/kmeta/sorbate it now? Starting SG was 1.070 on 3/24/19...

I'm considering using a purchase from Kerr Concentrates on a batch of peach wine. Has anyone used their products? If so, how did you do it? I'm getting tripped up on the Brix part for this peach. It says a Brix of 68 is 1.34SG. But when I do an on-line ABV calculation taking that to 1.1...

I've purchased a couple kits from W/E and completed them with good results. But I've always had one lingering question about timing that to me isn't clear in the instructions. This question centers on their Eclipse Lodi Cab Sav kit... For a Grape Skins wine kit, Step 3 says "Day 15 -...